Welcome to Sister V's Recipe Page - This is a subpage of Sister Vegetarian's Blog. Travel the world with Sister in her kitchen...India, Japan, China, The Middle East, Ethiopia, Ghana, Mexico, South America, Italy, UK, France, Russia, and more.

What to Expect from Sister Vegetarian Recipes...

Sister Vegetarian knows the importance of nutrition without breaking the bank. In lieu of this, I keep the meals to a cost that anyone can create and still stick to a budget. I also include raw vegan meals. Sister has acquired a Raw Vegan Chef Certfication through The Raw Food Network-Ekaya Institute of Living Food Education. I love to cook meals from Africa, India, the Middle East, Greece, Italy, and the list goes on. When I cook, I call it traveling the world without leaving my home. I see cooking as a way to experiment and learn about other cultures, as I also learn more about my roots.

Enjoy the meals. Enjoy the travel. No Passport Required. Just an appetite for delicious and healthy meals.

Peace & Love, Sister Vegetarian.

Sunday, June 26, 2011

Sister's Lebanese Tabbouleh from Leftover Cooked Bulgur

Traditionally, Tabbouleh is made from bulgur soaked in boiling water for an hour. Tabbouleh is a popular salad in the Middle East that originated in Lebanon (more on Lebanese cuisine: click here). Bulgur is a form of whole wheat that is use in Middle Eastern cuisines. Bulgur is an excellent source of fiber and protein. I had some leftover bulgur from another Sister creation of a Fusion Mexican-Middle Eastern Mole meal that I prepared yesterday of mole served over saute vegetables and bulgur (the mole fusion recipe will be for a future recipe post). Since I had a pot of extra bulgur and a jonesing for tabbouleh (note: makes a great work week lunch, especially with garbanzo beans added for additional protein), I decided to use my leftover cooked bulgur for the Tabbouleh. If you prefer to cook the bulgur the same day as preparing the tabbouleh, it only takes 12-15 minutes for bulgur to cook. The consistency was pretty much the same as though I prepared the bulgur the traditional way of soaking in boiling water for 1 hour. This is a great way to use leftover bulgur, which similar to when preparing rice, we tend to make too much. This recipe is also quick for an after work meal that mixes up in 15 minutes if the bulgur is already cooked from the night(s) before and chilled in the refrigerator before combining with the other ingredients. If you cook the bulgur the same day, the recipe takes 27 to 30 minutes.

Sister's Tabbouleh from Leftover Cooked Bulgur: 5 to 6 servings

Ingredients:

2 cups cooked bulgur (follow the package directions to cook bulgur)

2 cups Fresh Parsley, medium to finely chopped

1/4 cup Fresh Mint, medium to finely chopped

1 cup yellow onions, medium to finely chopped

1 medium cucumber, skin peeled and diced

1/2 tsp Black Pepper

1 tsp Cumin, ground

1 14-1/2 can organic diced fire roasted tomatoes

3 Tb Lemon Juice

3 Tb Olive

Directions:

In a large bowl, mix together all the ingredients with a wooden spoon.

Serve immediately,or chill for 30 minutes to have the flavors meld for a stronger taste.

If you cook the bulgur the same day, let the bulgur cool down before mixing all the ingredients.